ANALYSIS OF PHYSICAL AND BIOLOGICAL PROPERTIES OF SPICES AND HERBS

Abstract

Biologically active substances (BAS) accumulate in various parts of plants (buds, leaves, stems, flowers, fruits, roots or bark) and during certain periods of their development. The amount of biologically active substances in different phases of the plant’s growing season does not remain constant, and sometimes fluctuates even during the day. In this regard, only those parts of plants that contain the largest amount of biologically active substances are usually harvested. Thus, the time and place of accumulation of biologically active substances in the plant actually determine the period of procurement of medicinal plant raw materials. Spices and herbs, integral components of culinary traditions and ancient healing practices, are renowned for their captivating flavors, aromas, and diverse bioactivities. While their sensory attributes have tantalized palates for millennia, a deeper understanding of their physical and biological properties is essential for unraveling their full potential in food, pharmaceutical, and cosmetic applications. This article embarks on a journey into the fascinating realm of spice and herb properties, exploring their interconnectedness and significance in various domains [1].